Chop up chicken into chunks about 2 cm/squared, put in (1 Tablespoon) Cornflour and (1 tablespoon) Shao Xing Cooking Wine.
Fry chicken in batches on a high heat, just to brown it (it doesn't have to be thoroughly cooked) - then put aside.
Fry: Garlic, Chili, and Ginger mix (take care not to burn), and veggies and cook. (you may have to use some water or stock to create steam)
Add chicken back in and let it cook for a minute or two to make sure it is hot.
Add sauce and stir through, it will thicken very quickly.
Add a handful of unsalted roasted peanuts, chopped spring onions and chopped coriander,
serve on rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 245 (46%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 0mg||0 %|
|Sodium 2093.8mg||72 %|
|Potassium 210.7mg||6 %|
|Total Carbohydrate 68.9g||20 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 67.6g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 536
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